- 12 ounces (340g) spaghetti
- 4 ounces (about 115g) pancetta or guanciale, diced
- 3 large eggs
- 1 cup grated Pecorino Romano cheese
- 1 clove garlic, peeled
- Freshly ground black pepper, to taste
- Salt, to taste
- Chopped fresh parsley for garnish (optional)
- Start by bringing a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining the spaghetti.
- While the pasta is cooking, in a large skillet, heat the diced pancetta over medium heat. Cook it until it’s crispy and golden brown, then remove the pan from the heat. Discard the garlic clove if using.
- In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
- Once the spaghetti is cooked and drained, return it to the pot while it’s still hot. Immediately add the crispy pancetta and its rendered fat to the pasta. Toss to combine, letting the heat from the pasta slightly melt the cheese and create a creamy sauce. If it appears too dry, you can add a small amount of the reserved pasta cooking water to achieve the desired consistency.
- Next, add the egg and cheese mixture to the pasta. Quickly toss the spaghetti to coat it evenly. The heat of the pasta will cook the eggs, creating a creamy, luscious sauce. Be careful not to overcook, as you don’t want the eggs to scramble. If needed, you can add a bit more pasta cooking water to reach the desired consistency.
- Taste the spaghetti carbonara and adjust the seasoning with salt and additional black pepper if necessary.
- Serve the spaghetti carbonara immediately, garnishing with chopped fresh parsley (if desired).
Cooking Time: Approximately 20 minutes.
Serving Size: This recipe serves 4.